I loved the crust - LOVED it. The pie was pretty
darn good, however mine needed a bit more
sweetness - perhaps a sweeter apple would
resolve this? I think next time I will use a
combination of Granny Smiths and Honey Crisp
apples.

I am not a baker, and I hate making pies. However, I will make this one any day of the week! The crust is a breeze to make, and the pie is fabulous. I am not in charge of making this pie every Thanksgiving. Terrific.

Not too runny/watery (my #1 fruit pie
affliction!). My husband came back from
eastern Washington State with 10 pounds
of hand-picked Golden Delicious apples
that were going uneaten--more of an
eating apple than a pie apple, but they
were great in this recipe. I used two
Trader Joe's products: turbinado sugar
(I used a 1/2 cup, because my apples
were sweet and not tart), and "Dried
Pitted Tart Montmorency Cherries". You
will MOUND the filling into the pie, and
need to be careful not to tear your top
crust. Baked in a convection oven at
375 degrees for 1h 15 min (my oven auto-
corrects 400 degree to 375), and the
color was perfect (not too dark). The
filling will cook down by 1/2, leaving a
towering "muffin-like" top crust. The
apples and cherries have a distinct
flavor; the pie filling looks "normal"
and appetizing, and not as pink as I was
expecting. My family always eats pie
slight warmed with half-and half, often
for breakfast; this pie was great this
way. A keeper.

This is my go-to dessert. More than one guest has said, "This is the best pie I've had in a long time"...or "...ever." Even those who aren't normally dessert eaters eat the whole piece. Perfect balance of sweet/tart, and I love that it has cardamom in it.

Addendum to last review... I am not in love with the crush recipe for this... I think I will try out some others. It seems a bit tasteless and too crumbly. Crumbly may be due to my imperfect technique, but tasteless... maybe i didn't add enough salt. Also, I was embarrased to admit that I left out the cornstarch on my first try (by accident), so I made the entire pie twice. But I'm here to tell you that it's really not bad at all without any cornstarch whatsoever. It was quite delicious both ways.